Ingredients
4 Qts medium cucumbers (~6 lbs) sliced
1 1/2 C small white onions sliced
2 large garlic cloves
1/3 C salt
1-2 quarts ice, crushed or cubes
4 1/2 C sugar
1 1/2 t tumeric
1 1/2 t celery seed
2 T mustard seed
3 C white vinegar
Preparation
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/4" slices. Add onions and garlic. Add salt and mix thoroughly. Cover with ice; allow to stand for 3 hours. Drain thoroughly; remove garlic.
Combine sugar, spices, and vinegar; heat just to a boil. Add cucumber and onion slices and heat 5 minutes. Pack loosely into clean, hot pint jars. Adjust lids; Process in boiling waterbath canner (212 F) for 5 minutes. Start the count processing time as soon as the water in canner returns to boiling.
